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Old 04-17-2007, 07:06 AM   #11
Senior Cook
Join Date: May 2004
Posts: 266
Originally Posted by Cherry2000
This recipe is a little different, but it's one of my favorites. The texture comes out similar to a custard-style cheesecake, but not quite. If you have ever bought the Edward's Key Lime Pies in the frozen section at the grocery store, this recipe comes out very close...only better.

I usually skip the lime zest altogether, and I use a mixer instead of a food processor for the filling.

Key Lime Pie

For the crust
1 cup zweiback crumbs or graham cracker crumbs
2/3 cup blanched almonds, toasted lightly, cooled completely, and
ground fine in a food processor
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/4 cup sugar

For filling
1 pound cream cheese, softened
3/4 cup fresh lime juice
a 14-ounce can sweetened condensed milk
1 teaspoon finely grated fresh lime zest

Make the crust:
In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and side of a 10-inch pie plate, and bake the shell in the middle of a preheated 350F. oven for 10 minutes, or until it is browned lightly. Let the shell cool on a rack.

Make filling
In a food processor blend cream cheese, lime juice, and condensed milk until smooth. Add zest and pulse just until combined. Pour filling into shell.

This sounds like a good one, too.

toni1948 is offline   Reply With Quote


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